Blackened salmon with garlic crushed potatoes

Blackened salmon with garlic crushed potatoes

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  • 0:15 Prep
  • 0:25 Cook
  • 6 Servings
  • Capable cooks

For a gourmet version of fish and chips, try this blackened salmon with garlic crushed potatoes.

Featured in
Fish recipes, Salmon recipes


  • 2 teaspoons ground paprika
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground allspice
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground cayenne pepper
  • 6 (about 200g each, 2cm thick) salmon fillets, skin on
  • 80ml (1/3 cup) extra virgin olive oil
  • 1kg chat (small coliban) potatoes
  • 6 garlic cloves, coarsely chopped
  • Salt & freshly ground black pepper


  • Step 1
    Combine the paprika, oregano, salt, cumin, allspice, garlic powder and cayenne pepper in a small bowl.
  • Step 2
    Brush salmon with 1 tablespoon of the oil and sprinkle with spice mixture. Place in a glass or ceramic dish and cover with plastic wrap. Place in the fridge for 10 minutes to develop the flavours.
  • Step 3
    Place potatoes and garlic in a large saucepan and cover with cold water. Bring to the boil over high heat. Cook, uncovered, for 15 minutes or until tender. Drain. Return to pan with remaining oil and use a fork to crush. Season with salt and pepper and cover to keep warm.
  • Step 4
    Heat a large heavy-based frying pan over medium heat. Add the salmon, skin-side down, and cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 2-3 minutes to rest.
  • Step 5
    Divide salmon and potatoes among serving plates and serve immediately with orange, tomato & basil salsa.


You can prepare the spice mix (step 1) up to 1 day ahead. Store in an airtight container at room temperature.

Serving suggestion: Serve this recipe with Orange, tomato & basil salsa (see related recipe).

  • Author: Louise Pickford
  • Image credit: Ian Wallace
  • Publication: Australian Good Taste



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